Lindbergh’s Breakkie

Lindbergh’s Breakkie

We’ve all heard the story about Charles Linbergh’s transatlantic flight, but as much as I like a good story and as much as I continue to watch conspiracy theory programs, I dove a little deeper for a competition last month. The Bombay Sapphire annual Most Imaginative Bartender Competition was underway in August. All around the nation, the best barkeeps converged to prove their cocktail p’s and q’s were top tier. I opted to riff on the classic Aviation, one of the only recipes to come out of Prohibition….a simple mix of gin, maraschino, lemon, and creme de violette was my palette. The ability to use 7 ingredients, my brush. Back to the conspiracy…

It starts the same way the glory story does, that the 25yr old ¬†Charles Lindbergh bet his life and limb in May of 1927 for a chance to become the first American to cross the Atlantic, 33 1/2 hours later hes a hero…well from a contemporary realist you might be saying, “It only takes 8 hours to get to Paris nowdays” and you’d be right. Judging the Spirit of St. Louis wasn’t quite up to speed, some of this time may be reasonable. but a day and a half! This is where some skeptics start to pick up fault lines…the other side of the story comes from deep in the catacombs of secret minds. Charle, the youngest and virtually unknown of all pilots of the era, may have gotten some much needed help to save face. The craft in this amount of time could have flown to London, where Lindbergh, also in the quells of Prohibition, had a nice cocktail he had heard so many tales about, a shower and shave, and a short rest to get ready for a big arrival. This continues our cocktail…

  • 1.5 ounces Bombay Sapphire
  • .25 ounces Chamomile Tea infused Maraschino Liqueur (Luxardo)
  • .5 ounces Fresh Squeezed Lemon
  • Elderflower foam*
  • dehydrated Creme de Violette (Rothman & Winter)
  • paper airplanes as garnish

Elderflower foam
1. Mix 2 parts St. Germain Elderflower Liqueur to 1 part Lemon to 1 part water in a bowl
2. add a teaspoon Soy Lecithin
3. using a hand blender, blend until foam builds up on surface then scrape off with a spoon
4. slightly angling the blender to just poke over the top can result in lavish airy foam!

Dehydrated Creme de Violette
1. Pour a thin layer of Creme de Violette on a ceramic plate and store in a dry location for 7-10 days
2. this should form a nice purple crust that can be scraped off and stored

Lindbergh’s Breakkie
1. In a shaker tin, combine Gin, Lemon Juice, and Tea infused Maraschino
2. add ice and shake the dickens out of it
3. strain into a chilled cocktail glass
4. Spoon over Edlerflower Foam
5. Sprinkle Dehydrated Creme de Violette in a line over the foam and add garnish
6. watch conspiracy theory films for a blasty blast

 

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